LEFTOVERS: TURKEY AND CRANBERRY SAUCE

Turn Them Into: Turkey Salad with Cranberry Vinaigrette

Cranberries provide proanthocyanidin antioxidants that protect your cardiovascular system by reducing inflammation, cholesterol levels, and artery stiffness.

Ingredients
½ cup cranberry sauce
3 Tbsp. extra virgin olive oil
1 Tbsp. cider vinegar
2 tsp. Dijon mustard
1 tsp. fresh thyme
1 clove garlic, mashed
¼ tsp. salt
¼ tsp. black pepper
8 cups (225g) baby kale
2 medium carrots, peeled and shredded
2 medium parsnips, peeled and shredded
2 cups (285g) diced cooked turkey meat
2 pears, thinly sliced
115 grams soft goat cheese, crumbled
¼ cup pecan halves, chopped

Instructions
Whisk together cranberry sauce, olive oil, cider vinegar, mustard, thyme, garlic, salt, and pepper. In a large bowl, toss the kale, carrots, parsnips, and turkey with enough dressing to coat the greens. Divide among 4 plates and top with the pears, goat cheese, and pecans. Drizzle the remaining dressing over the salads. Serves 4.

Nutrition Information
Kilojoules per serving: 2103
Carbs: 45 g
Fibre: 9 g
Protein: 30 g
Total fat: 22 g
Saturated fat: 6 g
Sodium: 500 mg

LEFTOVERS: CHEESE AND DRIED FRUIT

Turn Them Into: Fancy Fig and Brie Grilled Cheese

Softer cheeses, like Brie, melt beautifully when grilled, while dried figs provide notable amounts of fibre, vitamin K, and bone-building calcium. Add turkey for a dose of selenium, which may help raise your mood.

Ingredients
¾ cup (115g) dried figs, stems removed
¾ cup apple cider
1 tsp. dried thyme
Pinch of salt
115 grams brie cheese, rind removed
2 cups shredded turkey
2 cups baby spinach
2 Tbsp. unsalted butter

Instructions
Place figs, apple cider, thyme, and salt in a saucepan. Bring to a boil, reduce heat, and simmer for 20 minutes. Remove from heat and let cool for 15 minutes. Blend mixture into a chunky paste. Spread fig paste on each slice of bread. Among 4 slices divide the cheese, turkey, and spinach and top with the other slices of bread.

Heat ½ Tbsp. butter in a skillet over medium heat. Cook sandwich until cheese is melted and bread is golden brown, about 3 minutes per side. Repeat with the remaining butter and sandwiches. Serves 4.

Nutrition Information
Kilojoules per serving: 1895
Carbs: 48 g
Fibre: 7 g
Protein: 34 g
Total fat: 15 g
Saturated fat: 8 g
Sodium: 396 mg

LEFTOVERS: HAM AND BRUSSELS SPROUTS

Turn Them Into: Anytime Frittata

Ham adds a boost of lean protein for muscle recovery.

Ingredients
6 large eggs
2 large egg whites
⅓ cup low-fat milk
½ cup grated Parmesan
2 tsp. fresh thyme
¼ tsp. black pepper
½ tsp. paprika (optional)
1 Tbsp. canola oil
3 cups sliced raw Brussels sprouts
2 cups sliced mushrooms
2 shallots, chopped
2 cloves garlic, minced
2 cups diced cooked ham

Instructions
Heat oven to 200 degrees. Whisk together eggs, whites, and milk. In a large bowl, stir in cheese, thyme, pepper, and paprika (if using).

Heat oil in a 10″ ovenproof skillet over medium heat. Add Brussels sprouts, mushrooms, shallots, and garlic; cook until vegetables are tender, about 5 minutes. Stir in ham and pour egg mixture into pan. Cook 3 minutes, without stirring.

Transfer skillet to oven and bake until the egg is set in the middle, about 12 minutes. Serves 6.

Nutrition Information
Kilojoules per serving: 916
Carbs: 10 g
Fibre: 2 g
Protein: 21 g
Total fat: 11 g
Saturated fat: 3.5 g
Sodium: 614 mg

LEFTOVERS: SQUASH

Turn Them Into: Pasta with Squash and Coconut Sauce

Pureed butternut squash creates a velvety sauce packed with beta-carotene, which may reduce the risk for developing diabetes.

Ingredients
2 cups cooked butternut squash
1 cup light coconut milk
2 tsp. curry powder
2 tsp. chopped fresh peeled ginger
¾ tsp. salt
¼ tsp. chilli powder
350 grams fusilli or rotini pasta
2 tsp. canola oil
1 small onion, chopped
2 cups frozen peas
2 cloves garlic, chopped
⅓ cup dry-roasted, salted cashews, chopped
¼ cup coriander, chopped
Ground black pepper
1 lime, cut into 6 wedges

Instructions
Blend butternut squash, coconut milk, curry powder, ginger, salt, and chili powder until smooth. Cook pasta, reserving ⅔ cup cooking water. Heat oil and cook onion until softened. Stir in peas and garlic. Add butternut sauce and simmer. Stir in pasta, cashews, and reserved cooking water. Serve with coriander, pepper, and lime. Serves 6.

Nutrition Information
Kiljoules per serving: 1556
Carbs: 63 g
Fibre: 7 g
Protein: 11 g
Total fat: 9 g
Saturated fat: 3 g
Sodium: 301 mg

LEFTOVERS: SWEET POTATOES AND APPLES

Turn It Into: Yummy Waffles

Orange spuds provide vitamin A for immune health.

Ingredients
2 cups oat flour
2 tsp. baking powder
1 ½ tsp. + ¼ tsp. cinnamon
¾ tsp. baking soda
⅛ tsp. salt
1 ¼ cups low-fat milk
½ cup plain yoghurt
1 cup mashed sweet potato
⅓ cup applesauce
2 large eggs
1 tsp. pure vanilla extract
1 Tbsp. unsalted butter
2 large apples, cored and thinly sliced
¼ cup pure maple syrup

Instructions
Stir together oat flour, baking powder, 1½ tsp. cinnamon, baking soda, and salt. In a separate bowl, whisk milk, yoghurt, sweet potato, applesauce, eggs, and vanilla. Add wet ingredients to dry; mix gently. Place ½ cup batter into greased waffle iron and cook until set; repeat. Melt butter in saucepan. Stir in apples, maple syrup, and ¼ tsp. cinnamon. Cook until apples are tender. Serve apples atop waffles. Makes about 10 waffles.

Nutrition Information
Kilojoules per serving: 1606
Carbs: 68 g
Fibre: 8 g
Protein: 12 g
Total fat: 9 g
Saturated fat: 3.5 g
Sodium: 573 mg

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